Roasted pork loin with garlic and rosemaryPosted: September 9, 2014 Filed under: Pork | Tags: Herbs, Pork, Roast Leave a comment
A very simplified version of Thomas Keller’s brined pork tenderloin with lemon and rosemary. Not as a good as, for obvious reasons, but good enough for a lunch box. Or to add to a salad. Or to make a sandwich. One of the best dishes of this year – easy, delicious and versatile.
Roast Pork Loin with Garlic and Rosemary (adapted from a recipe found in epicurious.com)
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 2 1/2-pound boneless pork loin roast
1. Preheat oven to 200°c .
2. Line the roasting tray with parchment paper.
3. Mix the garlic, the rosemary, the salt and the freshly ground black pepper.
4. Rub the garlic mixture all over pork.
5. Place the pork, fat side down, in the baking tray.
6. Roast the pork for about 45min until thermometer inserted into center of pork registers 70°C., a
7. Remove from the oven; let it rest for about 10 minutes. Serve.